Each year in September National Food Safety Education Month is observed. Originally created by the National Restaurant Association Educational Foundation, the educational program is endorsed by other governmental and public agencies to remind everyone of the importance of safe food handling. The theme this year is Foodborne Pathogens: Your Family's Health is in Your Hands.

Foodborne illness comes from eating a contaminated food or drinking a contaminated beverage. Many types of pathogens or harmful bacteria, viruses, and parasites can be foodborne and lead to illness. Toxins or chemicals may also contaminate foods and cause illness as well. Many cases of foodborne illness are not reported, but the U.S. Centers for Disease Control and Prevention (CDC) estimates there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.

Most cases of foodborne illness resemble intestinal flu and may last a few hours or several days. But some microorganisms can be more serious causing kidney failure and even death. Infants and young children, pregnant women, older adults, and people with weakened immune systems such as those with cancer, diabetes, or bone marrow and organ transplant recipients, are at a higher risk.

Consumers have no control over food contamination which can happen during growing, harvesting, processing, storing, shipping and distribution. We've heard of some of those cases this year. But contamination can also occur during handling and preparation of food between the grocery store and the dining table.

Following four simple steps can reduce the risk of foodborne disease: Clean. Separate. Cook. Chill.

Clean. Keep everything which comes in contact with food clean.

* Start with clean hands washed with warm water and soap for at least 20 seconds.

* Consider using paper towels to clean up kitchen surfaces. If cloth towels are used, wash them often in the hot cycle of the washing machine.

* Rinse all fresh fruit and vegetables under running tap water, including those with skins and rinds that are not eaten.

* Wash cutting boards, dishes, utensils and counter tops with hot-soapy water after preparing each food item and before going on to the next item. Use a solution of 1 tablespoon unscented liquid chlorine bleach per gallon of warm water. Rinse with clear water and air dry. Bleach is inactivated by suds or soil.

Separate. Cross-contamination is how bacteria can spread.

* When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods.

* Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in the refrigerator. Place these raw foods in sealed containers or plastic bags on the bottom shelf of the refrigerator.

* Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

* Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

* Sauce that is used to marinate raw meat, poultry or seafood should not be used on cooked food unless it is boiled first. It's best to save some of the mixture before marinating to use as a sauce on the cooked meat.

I'll share more about the last two steps -- cook and chill -- in a future column.

Please contact me at the Extension office on the first floor of the courthouse, call (620) 223-3720, or email me at aludlum@ksu.edu if you have questions or need information on family and consumer topics.

Editor's Note: Ann Ludlum is a K-State Family and Comsumer Science Research and Extension agent assigned to Bourbon County.